Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Tahini Herb Sauce (recipe, this page):


Preheat oven to broil. Place cauliflower in single layer on baking sheet. Drizzle with oil, sprinkle with za’atar and season with salt and pepper. Toss to coat well. Broil until tender and golden, about 10 minutes.

Transfer roasted cauliflower to serving dish. Sprinkle with cranberries and pine nuts. Serve with Tahini Herb Sauce.


Tahini Herb Sauce  In food processor or blender, combine 1/4 cup each tahini and lukewarm water, 3 tbsp each fresh flat-leaf parsley, chopped fresh mint and chopped fresh chives, 1 tsp olive oil, juice from 1 lemon and 1 clove garlic, minced. Pulse until smooth. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 2/3 cup.

Nutritional facts Per serving: about

  • Iron 3.9 mg
  • Fibre 11 g
  • Sodium 250 mg
  • Sugars 17 g
  • Protein 10 g
  • Calories 335
  • Total fat 18 g
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 34 g
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Lunch & Dinner

Roasted Cauliflower with Za'atar, Cranberries & Pine Nuts